AROI

While Girard Gourmet rotates soups and APM solves the rental dinner problem, AROI differentiates by doing one thing restaurants in the village often don't: trusting diners to handle real heat. Order level five and you get level five. The kitchen doesn't adjust downward based on assumptions.

The menu splits between standards done well — curries with actual depth, pad thai that balances sweet and sour correctly — and northern Thai dishes that don't show up at most neighborhood spots. The crispy pork belly (kana moo krob) comes up repeatedly in what regulars order. So do the homemade dumplings, which the kitchen makes in-house rather than buying frozen.

The Fay Avenue location matters here. Parking is straightforward compared to Prospect Street, and the patio works for families coming back from the Shores or couples who want outdoor seating without the marine layer wind. Reservations are available, which is useful during summer when the village floods with visitors.

Service moves quickly — orders come out faster than you'd expect given the kitchen's output quality. The staff doesn't upsell or perform hospitality theater; they take your order, bring your food, and refill water without hovering.

The spice levels are accurate. If you order level three expecting mild, recalibrate. The fish sauce, lime, and chili balance reads as correct to anyone who's spent time in Thailand, rather than the sweetened-down versions adapted for American palates. The scallop drunken noodles come with scallops, not just a token piece — though portions lean protein-light if you're expecting American steakhouse ratios.

This works as a weeknight spot when you don't want to deal with Prospect Street parking, or as takeout that travels well. The curry holds up better than most Thai delivery. Nothing here requires explanation or comes with a story. It's just Thai food made properly, available when you want it, spiced how you asked for it.